Strawberry Rhubarb Jam is one of our favorite homemade jams to make. It just tastes like spring to me, and is always the first of our spring and summer jam-making spree!
Strawberry Rhubarb Jam
We’ve had a busy but fun week here. The fourth of July was amazing, and the kids had a wonderful time with friends. No eyes were lost due to crazy fireworks, and no bones were broken despite ALL of the boys riding quads for the first time, EVER!
They were grimy and dirty and had gigantic smiles by the time the night was over. I didn’t even get any good firework pictures this year, as my hands were pretty full with a baby and the boys and all the gear I had to haul because of that. Next year, I’m setting up the tripod and bringing the big camera out to get some good shots!
Monday some dear friends of our made the trek over from Seattle to spend the night. Our kids have been friends since before they were born, so it was a special time of fellowship and relaxing. We had a bonfire, and ate s’mores, had a gigantic breakfast in the morning and then smoked a brisket for dinner.
So fun! Can’t wait to do it again. I love having guests come over to the house to drink way too much coffee and chat.
My husband is the resident canner in our house, and I look forward to summer and berry season every year because of it! Being back in Washington this year for the peak of fruit season is especially amazing.
There’s nothing quite like Washington fruit! I got so spoiled by his homemade jam that the store-bought versions just don’t hold a candle to them anymore. He whipped up this batch of strawberry rhubarb a month or so ago, and I can’t believe it’s taken so long for me to share this with you!
You need some homemade bread to put this jam on. I have you covered.
It’s going to be jam-tastic in the coming weeks. He just made a batch of loganberry jam tonight that is maybe the most beautiful jam that I’ve ever seen. My entire breakfast tomorrow will probably be toast with jam!
If you have ever been intimidated by canning, jams and jellies are the perfect way to get started. They can be processed using a water bath, so you don’t need a fancy pressure canner, or any special equipment beyond some long tongs and a big pot.
- 5 cups crushed strawberries
- 2 cups washed, 1/2 inch cubes, peeled, and cubed rhubarb
- 4 cups sugar
- 1 package powdered low-sugar pectin
- Sterilize your jars, rings, and lids by boiling in a large pot of water completely covered. Remove from water with long tongs and set out to dry while you cook the jam.
- Place the berries and the rhubarb into a large pot with 1 package of low-sugar pectin. Stir well, until pectin is completely dissolved, and then turn the heat on high.
- Stirring constantly to prevent burning, bring the mixture to a rolling boil for 1 minute. Add sugar, still stirring continuously, and bring back to a rolling boil for 1 minute. Remove from heat.
- *If berries begin to foam, add small amounts of butter, a teaspoon at a time for a maximum of 1 tablespoon, to bring down foam.
- Pour jam carefully into sterilized pint jars, leave at least 1/4 inch of space from the top of the jam to the lip. Place the lids and rings on, and secure tightly. Place in a large pot of boiling water, making sure that the jars are covered by at least 3 inches of water. Boil for 7-10 minutes to process jam.
- Let sit at room temperature overnight, and check to make sure lids have sealed. Lightly loosen rings on sealed jars, and if any did not seal, place them in the fridge and use first.